Growing up my Dad was a big fan of the Italian-style potato salads and when he was in the kitchen this was the road he traveled. Potatoes, evoo, vinegar, red onion and some veggies (often green beans, tomatoes, and/or olives).

My Mom on the other hand was a mayo and hard boiled egg kind of lady when it came to her potato salad (I’m gonna have to wave my Clean & Delicious wand over that one someday!).

Needless to say this recipe is a spin off my Dads version.

It’s light and flavorful and perfect for your Labor Day weekend BBQ’s.

Use it as a blueprint and add in what you’ve got on hand. Remember that the idea behind this weekend is to enjoy the last of Summer with your friends an family, so don’t sweat the details of the recipe. Be flexible, use what you’ve got and make this work for you!

Directions:

Place potatoes in a large pot along with a fat pinch of kosher salt and cover with a few inches of water. Bring to a boil and reduce to a simmer for about 10 minutes or until the potatoes are just fork tender. Drain and set aside.

In a large bowl combine garlic, onion, artichokes, and olives. Dump the potatoes into the bowl and season with vinegar, oil, parsley, and salt and pepper.

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Hi, I’m Dani. I'm a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I'll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! Learn more about me.